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Behind Bars. It’s a bread! It’s a cake! It’s a bar! Pumpkin Bars are a cross between a quick bread and a cake. Loaded with pumpkin, spiced with cinnamon and ginger and topped with a delicate cream cheese frosting, Pumpkin Bars are one of my favorite treats. And while they’re delicious fresh, Pumpkin Bars get better after a day in the fridge. Believe it. For added instruction and entertainment, watch the How to Make Pumpkin Bars Video.
Ingredients for Pumpkin Bars:
1 – 15 ounce can pumpkin
1 cup flour
2 eggs
1/2 cup vegetable oil
3/4 cup light brown sugar
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp cinnamon
1 tsp vanilla
1/2 tsp (sea) salt
1 tsp baking powder
1/2 tsp baking soda
Ingredients for Pumpkin Bar Frosting:
4 ounces cream cheese
3 tbsp butter
1 tsp milk
1/2 tsp vanilla
1 cup sifted powdered sugar
Notes: Makes one 9×9 pan of Pumpkin Bars. Cuts into 60+ bite-sized pieces. Line baking pan with wax paper, parchment or non-stick foil for easy removal from pan. Allow bars to cool completely before frosting. Store in an airtight container in the refrigerator for up to one week. Watch the How to Make Pumpkin Bars Video for added instruction and entertainment.
Directions for Pumpkin Bars:
1) In a bowl whisk together flour, light brown sugar, powdered ginger, baking soda, baking powder, salt, ground cloves and cinnamon.
2) Create a well in the center of the dry ingredients.
3) Add pumpkin, beaten eggs, vanilla and oil.
4) Stir gently, just until combined.
5) Pour into a lined 9×9 baking pan and bake in a preheated 350(F) oven for 30-35 minutes.
6) Allow to cool, in the pan, on a wire baking rack.
7) When cool enough, lift the bars from the pan and continue cooling on wire baking rack.
8) When completely cooled, frost.
Directions for Pumpkin Bar Frosting:
1) Combine softened cream cheese and butter.
2) Sift in powdered sugar and whisk together.
3) Add vanilla and milk (as needed for consistency).
4) Whisk until smooth, pearly and perfect spreading consistency.
5) Spread frosting evenly on top of cake and cut into bite-sized squares.
Share and enjoy.
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I just made this with sweet potato, whole wheat flour, and raisins…very very good! I used a half cup of almond milk with the sweet potato (to make a puree)…so I only needed about a tbsp of oil.
Thank you! And thanks for sharing your modifications — it’s great to know that less oil can be used. And sweet potato. Clever!
You have inspired me again Sarah! I love pumpkin and the flavour combination of these spices. I’m looking forward to serving these yummy bars this weekend.
Cheers,
– Jon
Awesome, Jon! Let me know what you think — and any changes you make to the recipe :)
My apologies in the delay! I made this a couple of weeks ago and was rewarded with a warm, pumpkiny, spiced deliciousness. No changes or substitutions required. I’m even planning to make it again over the holidays.
Thank you so much for sharing your recipes!
Merry Christmas to you and yours,
– Jon
You have no idea how much I love pumpkin pie and pumpkin muffins and pumpkin cheesecake, esp. cheesecake from The Cheesecake Factory, etc. I know in my heart of hearts that it’s really all of the spices that are used in the recipes (cinnamon, cloves, ginger, and nutmeg), however, I just LOVE them! My question for you is whether you’ve ever used isomalt and Splenda as a replacement for sugar in any of your recipes. If so, can you give us any kind of conversion factor for them? I’d like to focus on baking my own cookies, but I want to get away from sugar. Please advise, and, as always, I LOVE YOUR WEBSITE! John V. Karavitis